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来自Leuconostoc mesenteroides的不同程度聚合的葡萄糖 CICC6055:物理化学性质和肠道前生物功能分析

Jiabao Gu¹, Ziyan Jiao¹, Tao Wang¹

¹Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Science & Biotechnology, Beijing Forestry University, Beijing 100083, China.

International journal of molecular sciences

|January 11, 2024

概括

使用Leuconostoc mesenteroides合成的葡萄糖和寡糖,表现出耐热性和有益的益生菌活动. 这些多糖类通过增加有益细菌和短链脂肪酸来促进肠道健康.

科学领域:

生物化学生物化学
微生物学微生物学
食品科学食品科学食品科学

背景情况:

葡萄糖和寡糖是具有潜在健康益处的多糖类.
了解它们的物理化学性质和益生菌作用对于功能性食品中的应用至关重要.
酶辅助合成为生产这些化合物提供了一个有前途的途径.

研究的目的:

探索葡萄糖和寡糖的物理化学特性.
为了评估这些化合物的 prebiotic 活动.
为了证明葡萄糖糖酶对寡糖糖合成的疗效.

主要方法:

使用 *Leuconostoc mesenteroides* CICC6055 葡萄糖糖酶进行酶合成.
使用薄层染色学 (TLC),高性能液态染色学 (HPLC),微分扫描热量计 (DSC),衍生热重量计 (DTG),里埃变换红外光谱学 (FTIR) 和核磁共振 (NMR) 的表征.
试验室发酵试验评估了益生菌对肠道微生物群和短链脂肪酸 (SCFA) 生产的影响.

主要成果:

酶合成产生了具有更高效率的寡糖素.
葡萄糖和橄糖具有显著的耐热性 (280-300°C).
结构分析证实了α-1,6-糖化与葡萄糖分支的联系.
试管发酵显示SCFA水平增加,并促进了关键肠道细菌 (*Bacteroides*, *Firmicutes*, *Verrucomicrobia*, *Proteobacteria*) 的生长.

结论:

葡萄糖糖酶是合成寡糖素的有效酶.
葡萄糖和橄糖都具有有益的益生菌性质.
这些多糖具有促进人类肠道健康的潜力.

关键词:

莱可诺斯托克中类体 CICC605555 我们的肠道微生物群.在体外模拟发酵的模拟发酵.有机糖 (Oligoglucan) 是一种类型的糖.

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